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Collard Cobb Salad

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Ingredients Method

Ingredients
  

Salad
  • 10 cups chopped collard leaves or a combination with iceberg or romaine
  • 2 hard boiled eggs, sliced
  • 4 sliced cooked bacon, crumbled
  • 2 cups sliced cherry tomatoes
  • 3/4 cup crumbled blue cheese
  • 1/3 cup pickled red onions recipe follows
  • 1 avocado, thinly sliced
  • 1 cup chickpeas
  • salt and pepper
Vinaigrette
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Dijon mustard
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
Pickled Red Onions
  • 3/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tsp salt
  • 1 red onion, thinly sliced

Method
 

Honey Mustard Vinaigrette
  1. Combine the garlic, salt, pepper, mustard, and vinegar in a bowl. Slowly whisk in the olive oil until emulsified.
For the Salad
  1. Arrange the collard and lettuce in a large salad bowl. Drizzle with about half a cup of vinagrette and toss to coat. Arrange all the toppings on top, in rows if you like, and sprinkle salt and pepper over the eggs, avocado, and tomatoes. Drizzle a little extra vinaigrette on top, if you like, and serve the rest on the side to add to taste.
Pickled Red Onions
  1. Whisk the cider, honey, and salt in a pint-sized jar or glass container. Add the sliced onion, and make sure it's completely submerged. If not, you can add a little more vinegar to cover.
    Allow to sit at least an hour before using. Keeps for a couple weeks in the fridge.